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Tuna with caper & olive salsa Recipes
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4
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Recipe Name : Tuna with caper & olive salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Valli Little
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INGREDIENTS


20 semi-dried tomatoes
4 tbs (1/3 cup) salted baby capers*, rinsed
12 black olives, pitted, sliced
1/4 cup chopped flat-leaf parsley
1 long red chilli, seeds removed, thinly sliced
2 tbs lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
4 x 125g tuna steaks
100g baby salad leaves
Lemon wedges, to serve
DIRECTION


To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli. Combine lemon juice and olive oil, season with salt and pepper, then set aside 2 tablespoons and add the rest to the salsa mixture. Toss to combine.

Heat a chargrill or non-stick frypan over high heat. Brush tuna with a little oil and, when the grill is hot, sear for 1-2 minutes on each side. (Make sure it's still rare in the middle as it will continue to cook once removed from the heat.)

Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.
NOTE:

* Salted capers are available from gourmet food stores.
SOURCE:

http://www.taste.com.au/recipes/5268/tuna+with+caper+olive+salsa